Jonathan Maltus, a highly accomplished British winemaker, purchased various parcels scattered throughout St. Emillion from a local blacksmith who had acquired them by barter from local landowners. The name LaForge pays homage to his trade and is a blend of 92% Merlot and 8% Cabernet Franc. The vines are cropped low with only four bunches per vine (less than half the authorized limit) to ensure small yields of around 30 hL per hectare of only the ripest, best quality berries. The terroir is comprised of the three types that exist in Saint-Émilion – sand, gravel, and clay over limestone which are harvested by hand at different times according to each parcel’s natural ripening time. Grapes are sorted – firstly by bunch and then, after destemming, literally grape by grape. Fermentation takes place in temperature controlled stainless steel tank after extreme cold maceration to preserve purity and freshness. The wines undergo malolactic fermentation in new French oak, and are barrel-aged in an air-conditioned cellar at 18 °C. The result is a classic, Merlot-dominant, Right Bank Bordeaux that leads with an opulent nose of sweet plum, dark berry and a kiss of vanilla. Full-bodied and plush on the palate, the ripe fruit intertwines seamlessly with copious amounts of dry, supple tannins. Pairs perfectly with Filet Mignon, Rack of Lamb or a Cremini Mushroom and Gruyère Cheeseburger!